Boil the beans in salted water with a little oil, then drain them. Cut the ham into fragments and then marinate in chopped garlic, crushed cloves, vinegar and bay leaf.
Shred the lettuce, chop the tomatoes and onion into thin crescents. Prepare dressing of olive oil, 2 tablespoons vinegar, mustard, sugar, pepper and salt.
Add the pickled ham, beans, salad mix and then toss with the dressing. Serve the salad with chopped parsley.
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